This recipe was developed as a way to enjoy the fresh lemongrass Robin grows in our backyard. Serve it with grilled tofu cutlets on rice noodles or dip grilled cheese sandwiches into its green goodness.

Directions:
Combine coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by the teaspoon for desired texture. Season to taste with salt. Serve at room temperature.